Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Baked Ground Beef Taquitos
- add review
- #85884
These tasty rolled tacos are filled with spicy ground beef and creamy cheese. Bonus: they are baked instead of fried so they are lighter on calories than the usual restaurant versions.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
18 reviews
8 comments
ingredients
2 tablespoons vegetable oil plus extra
1 1/4 pound extra lean ground beef
1/2 medium white onion
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 teaspoon salt, plus extra
1/4 teaspoon ground black pepper
1 clove garlic
3/4 cup grated cheddar or jack cheese
12 extra large corn tortillas
directions
Preheat oven to 450 degrees F.
Heat the vegetable oil in a large saute pan over medium high heat. Add ground beef and break up a bit with a wooden spoon. Finely chop onion and add to ground beef along with the cumin, coriander, chili powder, salt and black pepper.
Cook ground beef for about 6 minutes total. Mince garlic and add to beef during the last two minutes of cooking. Remove meat from heat.
Place 2 corn tortillas directly on the upper rack of the oven for about 30 seconds. Remove from oven and place on a cutting board.
Place a couple of tablespoons of the meat mixture to the right of center on each tortilla and top meat with a tablespoon of grated cheese. Roll tortillas up tightly and place on a cookie sheet. Repeat process with remaining tortillas, placing them in the oven to heat up while you are filling the others.
When all are filled brush each taquito liberally with vegetable oil and sprinkle with salt. Place in oven for 10 minutes or until the tops are lightly toasted and the cheese has melted on the inside.
Serve the baked ground beef taquitos hot.
added by
recipe tips
Use extra lean ground beef to reduce grease and make the taquitos lighter.
Try different cheeses, like Monterey Jack or Pepper Jack, for different flavors.
Make sure the beef is well-drained after cooking to prevent soggy taquitos.
Brushing the taquitos with oil before baking helps them crisp up.
Place the taquitos seam-side down on the baking sheet to prevent them from unrolling.
For a healthier version, use whole grain or low-carb tortillas.
Spacing the taquitos apart on the baking sheet allows for even cooking and helps them crisp up better.
common recipe questions
Can I use a different type of meat?
Yes, you can substitute with ground chicken, turkey, or even a meatless or plant-based alternative.
Can I add beans to the filling?
Yes, adding black or pinto beans can add flavor and make the taquitos more filling. You may want to mash them slightly so the tortillas roll up tightly.
What can I use instead of corn tortillas?
Flour tortillas can be used, but they may not crisp up as much as corn tortillas.
How do I prevent the tortillas from cracking when rolling?
Heating the tortillas makes them more pliable. If they still crack, cover them with a damp paper towel and microwave for a few seconds.
Can I make these taquitos ahead of time?
You can prepare the filling in advance, but it's best to assemble and bake the taquitos just before serving.
What are some good dipping sauces?
Salsa, guacamole, sour cream, or a Mexican crema are great options.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to keep them crispy.
Can I freeze these taquitos?
Yes, assemble and then freeze them on a baking sheet and then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
Is there a way to make these taquitos spicier?
Add more chili powder, some diced jalapenos, or a pinch of cayenne pepper to the beef mixture.
tools needed
Large Saute Pan: Perfect for cooking the ground beef with the onions, garlic, and spices until browned and flavorful. Make sure it has a lid handy for when you need to set the meat aside to rest.
Wooden Spoon: This trusty kitchen tool is essential for breaking up the ground beef while it cooks and stirring in the onions and spices to provide even distribution of flavors.
Cutting Board: For assembling the taquitos after heating the tortillas in the oven.
Cookie Sheet: To hold the rolled taquitos while they bake in the oven until they are crispy and golden brown.
Basting or Pastry Brush: For brushing the taquitos with vegetable oil before baking to give them that perfect golden color and crispy texture.
Oven Mitts: For removing the hot cookie sheet of delicious baked taquitos from the oven without burning your hands. Safety first, folks!
what goes with it?
Mango Salsa: The fresh and fruity flavors of mango salsa will provide a sweet and tangy contrast to the spicy ground beef in the taquitos. Plus, the juicy texture will add a refreshing element to each bite.
Avocado Crema: Creamy avocado crema will bring a cool and velvety element to the dish, balancing out the heat from the spices in the ground beef.
Cilantro Lime Rice: Fluffy and fragrant cilantro lime rice will make the perfect side dish for the taquitos. The zesty lime and herbaceous cilantro will complement the flavors in the taquitos.
Mexican Street Corn: Charred and smoky Mexican street corn will add a delightful crunch and sweetness to your meal.
beverage pairings
Wine Pairings
Merlot: Merlot's smooth and medium-bodied profile will match the savory ground beef, while its fruity notes can complement the melted cheese. Look for one with black cherry and plum flavors for an extra tasty combo.
Chardonnay: A buttery Chardonnay can add a touch of richness to these crispy taquitos. Its oakiness can enhance the spices while balancing out the cheese. Don't be afraid to go for a dry one for a more sophisticated sip.
Malbec: If you want a bold red with a bit of spicy kick, Malbec is your go-to. Its dark fruit flavors can stand up to the beef and cumin, making it a match made in taquito heaven.
Other Alcohol Pairings
Mexican Lager: When in doubt, go for a Mexican lager. The light, crisp taste can refresh your palate between bites, while the slightly malty notes can complement the savory meat and cheese.
Margarita: Spice up your meal with a classic margarita. The citrusy tang of the drink can cut through the richness of the taquitos, creating a perfect balance of flavors. Plus, who can resist a little tequila on Taco Tuesday?
Paloma: For those who prefer a fruitier twist, a Paloma with its refreshing grapefruit flavors can brighten up the palate after each savory bite. The hint of sweetness in the cocktail pairs wonderfully with the spices in the dish.
Non-Alcoholic Pairings
Horchata: Creamy, sweet, and slightly cinnamon-y, horchata is a perfect match for these beef taquitos. The rice-based drink can cool down the heat from the spices.
Coke: You can't go wrong with a classic Coca-Cola. The fizzy drink can cleanse your palate between bites, while the sweetness can enhance the flavors of the dish. It's the ultimate pairing for a casual meal on the go.
Iced Horchata Latte: Want to kick it up a notch? Try an iced horchata latte. The creamy coffee drink can add a touch of sophistication to your meal, with the coffee flavors enhancing the spices in the taquitos.
nutrition data
237 calories, 14 grams fat, 16 grams carbohydrates, 13 grams protein per serving.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
Regarding the nutritional information for this recipe, what is the serving size for these numbers???
That is per taquito
June 24, 2020
Quick, delicious recipe. Cheaper, healthier better than frozen pre-made variety. The two ladies that suggested softening tortillas in plastic bag in microwave are brilliant! They donât get hard-much quicker easier to work with. Spread inside of half the tortillas with green enchilada sauce for an additional kick. Cooked mine on 400 degrees in my air fryer after spraying liberally with cooking spray. Six minutes on one side then crisp bottoms for 2 additional minutes. Served with salsa, guac, and a cream made with sour cream thinned with additional green enchilada sauce.
June 17, 2020
These are great!!! The only thing I changed is the time. 45 seconds to warm the tortillas, otherwise they cracked or broke. I baked them for 15 minutes instead of 10 minutes to get them light brown and crispy. This is a wonderful recipe. I will definitely make it again and again.
June 4, 2020
Not too hard to make but takes a little time. Worth it though. Didn't change a thing.
May 28, 2020
These are amazing! My family loved them.
September 12, 2019
Try adding a bit of dry mashed potato flakes and grated cheese and the meat becomes easier to roll. I also use a bag in the microwave, spritz a bit of water in the bag to steam. I rolled about 300+ before in no time for a family function.
July 23, 2019
This recipe is a little bit of work but you get great authentic restaurant-quality taquitos. So much better than the ones you can buy frozen. I've made this twice now and do not stray at all from the recipe. It's perfect as written.
February 21, 2019
I tried this and it was good. I found the corn tortilla's at 30 seconds made them break. 45 seconds did the job. Not a dinner but great for Superbowl or other major get togethers. Don't forget the guacamole, sour cream and salsa.
October 30, 2018
Definitely making these again. I found tortillas that were 1/2 corn and 1/2 flour so they were pretty easy to roll and stayed together nicely. Next time I will add more cheese to them because my family loves cheese. Very delicious with salsa and a side of refried beans.never getting premade again.
tHIS RECIPE LOOKS GOOD; WILL DEFINITELY MAKE IT AS I HAVE MADE MANY OF CDKITCHEN RECIPES AND HAVE NEVER BEEN DISAPPOINTED. THANKS FOR HELPING ME BECOME A BETTER COOK.
You are very welcome!! Thank you for the nice feedback!
February 18, 2018
A couple of tips that I'd like to add. First, I ALWAYS soften tortillas in the microwave rather than the traditional grease dipping. That method was used before microwaves were available. You can heat them in the plastic bag, or place them in a damp dish towel. A dozen for a minute. Number two, use an air fryer to make them crispy with the oil! 370 degrees for 4-8 minutes or so (watch them the first time through - you'll smell them when done), at least that is the best "frying" temp for my fryer, and it works for chicken tenders, fish sticks, and left over pizza.
Just a tip I have learned from making other taquitos. You can place corn tortilla in a dry fry pan for about 10 seconds each side to soften or become pliable enough to roll. I do one at a time - put in fry pan then take out and fill immediately. Also, I read that white corn tortilla are more pliable because they contain more moisture than yellow corn tortilla. Yellow corn tortillas are best when frying as they tend to be thinner. I personally use white corn tortillas when making taquitos. I intend to make the above ground beef recipe - sounds delicious. Also another tip I learned; after shredding beef, pork, or chicken, I use a hand chopper to cut it even smaller. Easier to roll taquito and less bulky.
February 1, 2018
delicios
December 17, 2017
Iâve made these several times. They r so good
December 2, 2017
My revamp......To warm up my tortillas before rolling I warmed in a pan on the stove ( like for enchiladas, little oil, swill around pan flip. All in a matter of seconds) then I rolled and deep fried and pan fried. The deep fried sealed better, and pan fried, filling seeped out the ends in the pan, but edges had that â crusty crunchy chew! I added 1/4 cup diced green chiliâs and 1 tbsp chopped chipotle in adobo sauce.... and changed the cheese to jalapeño jack!,,, was awesome... going to use the tweaked recipe as a lunch special to see what might happen....enjoyed your recipe! Also have done with chicken and my pork carnitas filling. Thanks and happy cooking yâall!
Is it best to freeze before you bake? Or bake, freeze and just reheat? Just worried about the tortilla breaking
We have not tested freezing this recipe. Please report back if you try and let us know what worked.
January 25, 2017
I made these just as the recipe stated but I also added smoked paprika for a little kick and used red onions instead. Very good. We are pleased!
December 12, 2016
These don't get very crispy at all, so if you're expecting really crispy I would probably fry them instead of doing it in the oven.
Oven baking always yields a different texture than frying. That's to be expected.
In the last step after all the tortillas are filled with the meat and cheese and is placed back into the oven, is the temperature still at 450 degrees and in the upper rack setting? Thanks in advance.
Yes, keep the oven temperature the same. You're just cooking them long enough for the cheese to melt and so that they crisp up a bit.
September 22, 2016
I am very glad I found this recipe. I made it exactly without changing a thing and they turned out perfect. Very easy to make. I am going to try chicken next time and make a bunch for the freezer. Excellent!
September 19, 2016
delicious but they all cracked open and was mess. The tortilla was stiff still after the 10 seconds per heating.
10 seconds? The recipe says 30 seconds so perhaps that was the problem? Could also be the brand of tortillas used as I've noticed that some seem drier than others.
I may have missed something, but what do you do with the 2 tortillas you put into the oven for 30 seconds?
Re-read the directions. It gives detailed instructions on what to do with those two tortillas and the remaining ones.
May 28, 2016
Really easy for a noncook & tastes good!
November 3, 2013
I couldn't find large corn tortillas where I live only the smaller kind used for tacos so I had to make these smaller but they were still very good. I used a nonstick skillet for the beef and omitted the oil for sauteeing. I used an olive oil sprayer to coat the taquitos before baking. They had wonderful flavor! I want to find the larger tortillas though so each bite is more substantial. These would great for a party.